Grilled Chicken with Zucchini, Corn and Tomatoes

In the warmer months, I love simple meals that can be prepared on the grill.  Grilling up chicken breast, fresh corn and zucchini with a light dressing makes for a simple lunch or dinner. 

I like to make this quick lemon/mustard vinaigrette to use as a marinade for the chicken and as a dressing.

Lemon Mustard Vinaigrette

• ½ cup extra-virgin olive oil
• 2 tbsp. fresh lemon juice
• 1 tsp. finely grated lemon zest
• 1 tbsp. Dijon mustard
• 3 tbsp. chopped fresh basil
• Kosher salt and freshly ground pepper

If you’re short on time, there's no shame in using your favorite bottled dressing.

Prepare the Chicken Breast

Next, slice 2 large chicken breasts in half to ensure even cooking. Then coat them with 2 tbsp. of the marinade.

Prepare the Corn, Zucchini and Tomatoes

Slice a large zucchini into ¼ strips. Brush 2 ears of corn and the zucchini strips with a light brushing of the marinade.

Slice 2 cups of grape tomatoes in half and mix with 1 ½ cups Parmesan cheese.

Time for Grilling

Grill the chicken on each side for 3-4 minutes. The corn and zucchini goes on the grill at the same time, turning them every minute or so until they get nice grill marks on all sides.

Cut the corn off the cobs and dice up the zucchini and add them to my tomato/cheese mixture. Toss the vegetables with the remaining dressing.

To serve, place one chicken breast on each of 4 plates. Top each breast with the vegetable mixture and a sprinkling of fresh chopped basil.